Quick Chicken Ramen Recipe

Introduction

This quick chicken ramen recipe is a comforting bowl of rich, flavorful broth, tender shredded chicken, and perfectly cooked noodles. Ready in under 30 minutes, it’s an ideal meal for busy weeknights when you want something warm and satisfying.

Ingredients

• 1 tsp sesame oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tsp ginger, minced
• 1.4 litres (approx. 6 cups) chicken stock (water plus 4 stock cubes is fine)
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1-2 tbsp sriracha hot sauce (depending on heat preference)
• 1 tbsp Chinese rice wine or sherry
• 1 tbsp light brown sugar
• 1/4 tsp white pepper
• 3 cooked chicken breasts, shredded (about 340g / 12 oz)
• 210 g (3 packets x 70g / 2.5 oz) instant noodles (noodles only, discard flavor packets)
• 5 spring onions (scallions), chopped
• 4 hard-boiled eggs, sliced in half
• 1 carrot, peeled and sliced into thin strips
• 1 tsp black and white sesame seeds
• 2 tsp chili oil or chili paste (such as sambel oelek) – optional

Instructions

1. Step 1: Heat the sesame oil and butter in a large saucepan over medium heat until the butter melts.
2. Step 2: Add the minced garlic and ginger. Fry for 1 minute, stirring frequently to prevent burning.
3. Step 3: Pour in the chicken stock, light soy sauce, dark soy sauce, sriracha, rice wine or sherry, brown sugar, and white pepper. Stir to combine.
4. Step 4: Add the shredded cooked chicken to the broth.
5. Step 5: Increase heat to high and bring the soup to a boil, then reduce to simmer for 3 minutes to heat the chicken through.
6. Step 6: Add the instant noodles, bring back to a boil, then simmer for 3 minutes, stirring occasionally to separate the noodles.
7. Step 7: Use tongs to divide the noodles evenly between four bowls. Ladle the broth and chicken over the noodles.
8. Step 8: Top each bowl with chopped spring onions, two egg halves, and carrot strips.
9. Step 9: Sprinkle sesame seeds over each bowl and drizzle with chili oil or paste if using. Serve immediately.

Tips & Variations

• For extra richness, add a splash of toasted sesame oil just before serving.
• Swap shredded chicken for cooked pork or tofu for a different protein.
• Add vegetables like spinach, mushrooms, or bok choy for added texture and nutrition.
• Use fresh ramen noodles if available for a chewy, authentic texture.

Storage

Store leftover ramen broth and chicken separately from the noodles and toppings in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove before adding freshly cooked or reheated noodles and toppings to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chicken stock instead of store-bought?

Yes, homemade chicken stock works beautifully in this recipe and will enhance the flavor even more. Simply substitute it in the same quantity.

How do I avoid soggy noodles when storing leftovers?

Keep the noodles separate from the broth when storing leftovers. Reheat broth and add freshly cooked noodles when ready to serve for the best texture.

Quick Chicken Ramen Recipe

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4.4 from 84 reviews

This Quick Chicken Ramen Recipe is an easy, flavorful dish that brings a comforting bowl of homemade ramen to your table in under 30 minutes. Made with tender shredded chicken, aromatic garlic and ginger, a rich soy-based broth, and topped with fresh spring onions, hard-boiled eggs, and crunchy carrot strips, this recipe is perfect for a satisfying weeknight meal.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Broth and Seasoning

• 1 tsp sesame oil
• 2 tbsp unsalted butter
• 4 cloves minced garlic
• 2 tsp minced ginger
• 1.4 litres (approx. 6 cups) chicken stock (or water plus 4 stock cubes)
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1–2 tbsp sriracha hot sauce (depending on heat preference)
• 1 tbsp Chinese rice wine or sherry
• 1 tbsp light brown sugar
• 1/4 tsp white pepper

Main Ingredients

• 3 cooked chicken breasts, shredded (about 340g/12 oz)
• 210 g instant noodles (noodles only, discard flavor packets)

Toppings

• 5 spring onions (scallions), chopped
• 4 hard-boiled eggs, sliced in half
• 1 carrot, peeled and sliced into thin strips
• 1 tsp black and white sesame seeds
• 2 tsp chili oil or chili paste (optional, such as sambal oelek)

Instructions

1. Heat the fats: In a large saucepan over medium heat, warm the sesame oil and butter until the butter has melted completely.
2. Sauté aromatics: Add the minced garlic and ginger to the saucepan and fry for 1 minute, stirring frequently to prevent the garlic from burning and releasing their aromatic flavors.
3. Add liquids and seasonings: Pour in the chicken stock along with light soy sauce, dark soy sauce, sriracha, rice wine or sherry, brown sugar, and white pepper. Stir the mixture to combine all seasonings evenly.
4. Incorporate chicken: Add the shredded cooked chicken breasts into the broth mixture, ensuring the chicken is well submerged.
5. Heat through chicken: Increase the heat to high to bring the broth to a boil, then reduce the heat and simmer for 3 minutes so the chicken heats through and flavors meld.
6. Cook noodles: Add the instant noodles, return to a boil, and then simmer for 3 minutes. Stir occasionally with a spoon or chopsticks to separate the noodles and ensure even cooking.
7. Serve noodles: Using tongs, divide the cooked noodles evenly between four bowls.
8. Ladle broth and chicken: Pour the flavorful broth and pieces of chicken over the noodles in each bowl.
9. Add toppings: Garnish each bowl with chopped spring onions, two egg halves, and thin carrot strips to add freshness and texture.
10. Finish and serve: Sprinkle sesame seeds on top and drizzle a little chili oil or chili paste for extra heat and flavor right before serving.

Notes

• For homemade hard-boiled eggs: Place eggs in boiling water for 9 minutes, then cool in ice water before peeling.
• You can adjust the level of sriracha and chili oil according to your preferred spice level.
• Discard the seasoning packets from instant noodles to control sodium and flavor.
• Shredded rotisserie chicken is a great time-saving alternative.
• Use chicken stock cubes if you don’t have fresh stock—dissolve 4 cubes in 1.4 litres of water.

Keywords: quick chicken ramen, easy ramen, chicken noodle soup, homemade ramen, weeknight dinner, instant noodles recipe